How to get a 2" cake?!

Ok, I've kinda been MIA and out of the loop for awhile, but I'm getting back into the swing of things. However, I am really struggling with getting my cakes to bake up to 2". It seems like no matter how much batter I use~typically I fill my pans 2/3 full and I use baking cores~I just can't get a 2" cake! Especially after I level the cakes. Does anyone have any suggestions?TIA!

Exactly what I was going to say. I would say that this method of lining the pans is probably one of the most useful things I have come. It is a little more time consuming, but so worth every second. Basically a no-fail method, and if it does fail, there is likely something wrong with your mix.

Am very new to this and also have been trying to get 2" high cakes with not much success- always a little short. So reading this post has given me hope but.... I have a few questions which may seem daft but really I just wanted to clarify things in my head. The concept of "collaring" is having the parchment paper greater in width than your tin? Correct or have I misunderstood the whole tutorial? What are those metal things in middle of batter? Are those the flower nails? The tutorial doesn't mention changing temperature or baking time so do you do everything else as usual? Sorry if these questions are "duh!!!!" but really appreciate answers to clear up confusion thanks x

Ok so I had a quick look on google and answered my own question I just wonder why this works better? Is there any science to it? Am intrigued & shall give it a go tomorrow! Baked a cake already yesterday..... My family are going to be sick of cakes with all my experiments! Hehee thanks anyways

FlourPots~~No worries! You were right. (Great minds think alike.) The Wilton thread just has more photos from other sources.

Sal1980, welcome to the forum! There are no "dumb" questions; we are all here to help. Since you used the word "tin" instead of "pan", I'm assuming somewhere other than the USA. We typically use 2 inch high pans (not 3 inch high).

Here's a tutorial showing the use of Wilton Bake Even Strips and Wilton METAL (some are now plastic), flower nails:http://www.wilton.com/forums/messageview.cfm?catid=8&threadid=148262&FTVAR_MSGDBTABLE=

If your tin is 2" high, than the collar strips need to be about 2-1/2 inch high. No science, really, except that some cake recipes rise higher than others, then reduce in size when they cool.

My sour cream white cakes tend to bake up nicely without a collar (most of the time.....), however, my chocolate cake and red velvet recipes rise about 1 inch ABOVE the rim of the pan while they are baking at 325 F. The chocolate is a stinker and shrinks back down nearly that full inch when it is completely cooled.

Look at the photos by whoknew? in the Wilton.com collaring thread mentioned above. You will see what I mean.

Thanks Apti for your kind words yes am from the uk- hence tin! Have recently moved to malaysia and have found my cakes not rising like they usually do am thinking its because I don't have a fan oven as have been used to- or maybe it's the use of different flour? But will try the collaring technique! Have had a look at the tutorial for flower nail aswell- can't believe had never heard of this one & my mum is a wedding cake baker!!!